Try this hearty Irish stew slow cooker recipe that's perfect for a cold and rainy day or really any day of the week. Prep in the morning then let the flavors meld together low and slow all day just in time for dinner.
Here's my take on Irish stew. I used beef instead of traditional lamb and a lager beer instead of a stout such as Guinness beer. However, if you don't like the taste of beer you can leave it out and just use more beef stock.
The ingredients are much like a beef stew. I used stewing beef that is already cut up at the grocery store. However, if you can't find that you could easily buy a chuck roast and cut it up into cubes.
I did use white potatoes sometimes referred to as Irish potatoes. They have a thin skin and do not need to be peeled. I also used a mini version of these potatoes so you don't need to cut them up.
In addition to the potatoes, I used carrots for this dish. However, you can add other vegetables such as celery, turnips, parsnips, or peas.
How to Make Irish Stew
This is a slow cooker (crockpot) recipe. However, you do need to prepare some of it in the morning before placing the ingredients in the slow cooker to cook all day.
One of the ways to get a good gravy going is to toss the beef in flour.
Then brown the cubes in a heavy bottom pot.
Next, add sliced onion to the same pan and let them soften before adding beer. Make sure you cook the onions and beer on medium-high heat to allow some of the alcohol to cook off.
You can use a spoon to scrape up all the bits of browned beef that are stuck on the bottom. You might call it deglazing the pot.
Add the onions and beef to the slow cooker along with the potatoes, carrots, and broth. Then cover and cook on low heat.
After about four hours the beef and vegetables should be nice and tender. Add the tomato paste and stir.
Then keep the lid off to allow the sauce to further thicken and any alcohol to continue to cook off.
Finish with some fresh chopped parsley before serving. If you don't have any fresh parsley substitute dried parsley or try another herb such as fresh thyme or rosemary.
Place any leftovers in an airtight container into the refrigerator for several days or put them in the freezer for a future meal.
It's a deliciously warm and hearty meal that will fill your belly and put a smile on the face of anyone who eats it.
Irish Beef Stew Recipe
- Heavy bottom pot
- Large Slow Cooker
- 2 pounds stewing beef cubes
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 onion sliced
- 12 ounce bottle of beer
- 2 cups beef broth
- 1 pound mini white potatoes cleaned
- 3 large carrots peeled and cut into 1-2 inch pieces
- 1/4 cup tomato paste
- 2 tablespoons flat leaf parsley chopped finely
- Toss beef cubes in flour to coat on all sides.
- Brown beef in olive oil in a large heavy bottomed pot or dutch oven on the stove on all sides for 3 - 5 minutes.
- Add salt and pepper.
- Remove beef and place in slow cooker.
- Add onions to pot on stove and saute on medium-high heat.
- Add a can or bottle of beer to the onions.
- Cook on high heat scraping the bottom of the pot to deglaze and remove all the bits of beef and allow the alcohol to burn off.
- Remove the onion and beer mixture to the slow cooker.
- Add carrots, potatoes and broth to slow cooker and cook on low for 4 hours.
- After 4 hours if the meat is tender add the tomato paste and mix well.
- Leave the lid off for 30 minutes to allow the stew to thicken.
- Add parsley, stir and serve.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.